A set of new cups. I broke handle on one yesterday. Har!
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A set of new cups. I broke handle on one yesterday. Har!
Espresso drinkers and we used small Corelle Winter Frost Hook Handle Coffee Cup which were a little bigger than espresso cups. Great for doppio espresso and it fits under strainer. Like the white to show off the color espresso and crema. And with this prompting I just now scored 4 cups on ebay.
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I have the same concern. My machine has a strict amount of clearance under the portafilter such that I have to check the dimensions carefully before I buy. These have worked well. They hold a double shot with a little room to spare.
http://straightrazorpalace.com/plate...ml#post1673267
For comparison three espresso cups. Far right is classic thick walled one shot Italian espresso cup. Holds heat long time when pre-warmed.
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Our 20+ year old La Pavoni
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I saw your Pavoni before. I took great notice of it when I did. It's a unique espresso maker in that you won't find many of those in many kitchens. That's a pretty good line up of cups. For espresso, I don't make too much issue of heat retention. There's not much volume so it's gone fairly fast. A latte, cappuccino, or flat white needs a little more heat retention. You don't have much clearance for a tall cup either.
My latest order of green coffee beans from Sweet Maria's arrived late yesterday afternoon:
- Espresso Workshop #40: Cafe de Mille Collines (5lbs)
- Brazil Santa Luzia Yellow Bourbon (2lbs)
- Kenya Nyeri Small Estates (2lbs)
With barely a week's worth of roasted coffee remaining (and knowing how I like to rest fresh-roasted coffee for 4-5 days), I got up this morning, brewed a mug 'o coffee (doh!), and roasted three 110g batches of the Espresso Workshop #40 to Full City+. After I was done "bottling" it (fills a 2lb jar of Smucker's Natural peanut butter right to the brim), I decided to photograph my roasting setup and post it.
The roaster is a lightly modified West Bend Poppery (1st-generation hot-air popcorn popper). The only "upgrades" were to remove the plastic housing and to rewire the ON/OFF switch so that it operates in two always-on modes: Fan + Heat, or Fan Only (to turn it off completely, I use the ON/OFF switch on the power strip). The chimney is a Pyrex cylinder for baking bread in an oven(!), one of a pair that I bought on eBay in early-2010; the chimney fits perfectly into the roasting chamber: just enough friction, but not too much so. The contraption atop the chimney is a 90° "elbow" I made from a corrugated cardboard box and duct tape, that redirects the chaff into a plastic bucket (not visible in photo).
The unit can handle as much as 160g at a time, but the "sweet spot" seems to be 130g, for the majority of bean sizes/densities. Tipping the unit 30°-45° keeps the beans moving with larger batches. I generally roast to FC+, but recently tried a melange of the same bean (a Mexican Oaxaca) roasted to City+, Full City, and Full City+ -- it turned out to be delicious. Once I've brought the beans to the desired degree of roast, I switch the unit to Fan Only and let it cool the beans for 2 minutes, before removing the chimney and pouring them into a pot; this not only stops further roasting, but also cools the roasting chamber so that successive roasts don't finish faster than I'd like.
http://i1341.photobucket.com/albums/...06-Collage.jpg
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Well it has all arrived, but i have to wait for 2 1/2 weeks to use it 😯
That kind of wait could kill a man
Kenya Nyeri is my absolute favorite coffee. Medium roast please. Incredible espresso'd.